5: Tomato Quiche Appetizers | Ingredients 1 piecrust, 9-inch, homemade or purchased 6 slices bacon, diced 8 ounces mushrooms, button or portabella, chopped 1 1/2 cups chopped ramps, white and green 1 cup diced tomatoes 1/2 teaspoon ground black pepper 4 large eggs 1 cup half-and-half 4 ounces Cheddar or blend of Cheddar, Monterey Jack, and Colby cheeses 1/8 teaspoon ground nutmeg | Directions Heat oven to 375. Prepare a 9-inch pie pastry. In a large skillet, cook the diced bacon until crisp; drain on paper towels. Pour off all but about 2 tablespoons of the bacon drippings. Add the mushrooms and ramps to the skillet and cook, stirring, until mushrooms are tender. Add the tomatoes, salt, and pepper. Cook for about 1 minute longer. Spoon the cooked vegetables into the crust; top with the cheese. In a bowl, whisk together the eggs, half-and-half, and nutmeg. Pour the egg mixture over the cheese layer and gently use a spoon to help the egg mixture sink into the vegetables. Set the pie on a foil-lined baking sheet and bake for 35 to 45 minutes, or until set and lightly browned. A knife inserted into the center should come out clean.

13: Chicken & Vegetables | Ingredients 2-3 chicken pieces (per serving) 1 potato, peeled and quartered 1 tablespoon olive oil or butter garlic and onion powder 1 large onion, 3/4 inch sliced rings 2-3 green, red and yellow pepper rings 2-3 tablespoons raw long grain rice 1 small whole tomato, quartered 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika 2 18 inch squares heavy duty foil salt and pepper Hot salt (optional) 1 teaspoon Lipton Onion Soup Mix or chicken bouillon (optional) | Directions Wash the chicken pieces and pat dry. Spray with olive oil. Sprinkle with salt, pepper, paprika, garlic and onion powder. Use a dash of Hot salt if you like it hot. Place the chicken in the center of the double squares of foil (one layer of foil over the other) with the shiny side in. Add the vegetables, rice, and remaining ingredients. Fold the foil up around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape. Make up one packet for each person. Make sure the coals on the fire are nice and hot when you place the food packets to cook so that the chicken can brown nicely. Continue to roast for 50-60 minutes or until chicken is tender and vegetables and rice are done.

15: Macaroni & Cheese | Ingredients 1 box elbow macaroni 4 eggs 2+ cups of milk 1 can cream of mushroom soup 6 cups fresh shredded sharp cheddar cheese salt pepper | Directions Preheat oven to 400F. Boil macaroni noodles until tender and drain; shred cheese and lay aside; spray casserole dish with spray cooking oil; in a bowl mix together the following: 4 eggs, 1 can of cream of mushroom soup and 3 cups of milk. Begin layering as follows: layer of noodles then layer of cheese, salt and pepper; continue and end with cheese and salt and pepper on top. Pour liquid mixture over top. Add milk until you can press down slightly and see the liquid through the noodles. Place dish in oven, uncovered, for approximately 30 minutes at first. Check every 10 minutes after that, pushing on the side of the noodles with the back of a fork or spoon to see if the liquid is gone. Try to pull the dish out of the oven while still moist with at least some liquid, making sure the top is slightly browned. It will continue to cook while out of the oven.